15 August 2009

There seems to be a lot of confusion surrounding what Pikelets are. According to Wikipedia a Pikelet is a small thick pancake, generally known in Australia, New Zealand and parts of Britain. Also known in parts of Britain as a drop-scone or Scotch pancake; or a British regional dialect word variously denoting a flatter variant on crumpet or an English muffin. Everything you read about crumpets or Pikelets seems to be contradictory. But hey, 'gotta love them!!!!

My memories of pikelets as a child, growing up in a British household, do not bring to mind the stage name of an Australian singer/songwriter Evelyn Morris or a character in the video game Banjo-Kazooie- Nuts & Bolts. In my mind a pikelet is essentially a free-form version of a crumpet whose nooks and crannies envelope all that melted butter. My own conclusion, that I am sticking to, is that crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast and the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top. Pikelets are thinner, and are baked on a griddle without a ring to hold them. Pikelets are also cooked on both sides.

Whatever the truth about crumpets or Pikelets we can still enjoy them for what they are!!Pikelets have been a favorite of Aussie, Kiwi and British kids for decades. And who can blame them? What’s not to love!!!! I have fond memories of waking up to find a plate of pikelets waiting for me. They weren’t the homemade kind but they were still delicious with copious amounts of melted butter oozing from every nook and cranny!!! Mom always served them with fried tomatoes with the pikelets as the foile to scoop up every last bit of tomato juice left on the plate. I am lic king my lips as we speak!!!

In the meantime I couldn't resist these savory corn pikelets to highlight the summer bounty made with Parmesan cheese and studded with cayenne pepper. These were absolutely stellar in my books. One of those recipes I will use over and over again!!! Someday if I ever I write a cookbook this will be in it!!!

The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.

Sift flour, cayenne and a pinch of salt into a bowl. Stir in Parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.

Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.

Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.

Serves 4

NOTE: To make self-raising flour if not readily available, sift two teaspoons of baking powder with every cup of plain flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of plain flour.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

28 comments:

I've never heard of a pikelet before! Oh, what a fun name! These sound just terrific, especially with the corn, buttermilk, and parm cheese! I would enjoy these year round ... during summer for a barbeque and in the colder season for something fun to eat. YUM!

Never heard of pikelets--but I do think they sound delicious. I think it is fairly wonderful when personal experience contradicts the internet--proves that human existence cannot be encompassed on a computer.

"with copious amounts of melted butter oozing from every nook and cranny!!!" Um...I could not get past this sentence. I am drooling!! I have never even heard of a pikelet before. But I definitely NEED to try one now! These sound amazing...love all the flavors :D

Firstly, thanks for the shout out Val! I always assumed pikelets were part of North American cuisine. Basically, I see them as a fat pancake and they are quite versatile. Your savoury version with corn and cayenne look delicious...a perfect brunch treat!

Pikelet - what a funny name - almost like a baby pikefish :). Funny how things show up in different cultures. I make something very similar to this with either cauliflower or broccoli or even zucchini. Deeeee-licious.

I love pikelets, but there seems to be some controversy regarding pronounciation. Is itpike lets as in Pike's Peak?Or Pick lets as in Pick a peck of peppers?Thanks for this savory recipy - can't wait to try it!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.